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How to make it

  • Drain peppers.
  • In food procssor, puree half the red peppers.
  • Cut remaining peppers into a small dice.
  • In small saucepan, combine red pepper puree, diced red peppers, vinegar, sugar and chilies.
  • Bring to a boil.
  • Add dissolved cornstarch.
  • Cook, stirring, 3 minutes.
  • Cool and pack in jar.
  • Chill.
  • This makes 1 cup.

Reviews & Comments 1

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  • rosemaryblue 10 years ago
    This is a nice change from the Jalapeno Jelly...thanks for this recipe!
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